Ingredients (use vegan versions):
- 2 cups of buckwheat flour
- 1 cup of all-purpose flour
- 2 cups cold water
- 2 1/4 cups boiling water
- 1 teaspoon salt
- 2 teaspoon baking soda
- non-hydrogenated vegan margarine
Directions:
Mix buckwheat and all-purpose flour
together. Stir in cold water. Add the
salt and stir well. Pour boiling water
and stir well. Add baking soda and
stir well. Pour thin layer of batter
in a hot pan (preferably cast iron)
with vegan margarine melted already.
Start by poring a small amount of
batter to make a small pancake. This
is to make sure that the other normal
size pancakes turn out perfect. Some
people let the pancakes cook through
without turning them, but I turn them
and they’re fine.
These are really filling, so make them
for your family or friends. I like to
eat mine by spreading a bit of vegan
margarine, rolling them and then
dipping them in blackstrap molasses.
Yum! They might even serve as
wraps for sandwiches! Experiment! As
you can see, these are low fat (if you
go easy on the vegan margarine…).
Serves: 12 pancakes
ethnic
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